Peel and cut the cucumbers roughly. Put in a sieve and sprinkle with a little salt to soften. Leave for 20 to 25 minutes.

To avoid a mess and tearing eyes, attach Braun’s Multiquick 7 1.5-cup chopper attachment to the hand blender and quickly chop the scallions and garlic clove by pulsing a couple times.

Insert the chopping blade into the Multiquick 7 food processor with chopper blade, and add the cucumber, chopped scallions and garlic, as well as the vegetable stock, cilantro and Greek yogurt and blend to a fine purée. Finally, season with salt and pepper. Pour the soup through a fine sieve to remove any small pieces. Cover and chill for 2 to 3 hours.

Place prepped shrimp in a bowl. In the Multiquick 7 2-cup chopper attachment, quickly chop ginger, scallion, fresh red chili, and cilantro. Add these chopped ingredients with the lime juice to the shrimp. Let marinate for 6 to 8 minutes,

When shrimp is ready, heat 1 teaspoon oil in a non-stick pan. Remove the shrimp from the marinade and cook at medium heat in a pan for about 1 minute until shrimp is pink and no longer translucent. Add the chopped tomatoes and season with salt and pepper.

When ready to serve, place a quarter of the “ceviche” in the middle of 4 soup bowls. Pour the chilled soup around and serve immediately.